Eye on O.C.: Whole-hog for green ideas

Oct. 1, 2013

Updated 4:27 p.m.

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Jeremy Black of San Clemente, founder of Sambazon, left, with his girlfriend Erin Schrode, founder of Teens Turning Green, currently living in New York City, during the Green Feast benefit at The Ecology Center in San Juan Capistrano. STEVEN GEORGES, FOR THE REGISTER

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Mike Cook, of Cook Pigs Ranch in Julian who provided pork for the dinner, gets a kiss from his wife Krystina Cook during the Green Feast benefit at The Ecology Center in San Juan Capistrano. STEVEN GEORGES, FOR THE REGISTER

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Flowers and other plants decorate the table settings for 212 guest for the Green Feast benefit at The Ecology Center in San Juan Capistrano. STEVEN GEORGES, FOR THE REGISTER

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Scott Brandon of Santa Ana, chef at LinX restaurant in Orange, with Vicki Marks, chair of Green Feast, (5th year) during the Green Feast benefit at The Ecology Center in San Juan Capistrano. STEVEN GEORGES, FOR THE REGISTER

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Volunteer Jamie Villa helps get the tables ready for 212 guest during the Green Feast benefit at The Ecology Center in San Juan Capistrano. STEVEN GEORGES, FOR THE REGISTER

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Rob Wilson, executive chef of the Montage in Laguna Beach, cooks pork bellies in a wood burning brick oven for the Green Feast benefit at The Ecology Center in San Juan Capistrano. STEVEN GEORGES, FOR THE REGISTER

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Joel Maclean of Capistrano Beach, from left, his wife of 33 years Christy Maclean and Kirsty Hibbard of Laguna Niguel are volunteers for the Green Feast benefit at The Ecology Center in San Juan Capistrano. STEVEN GEORGES, FOR THE REGISTER

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Guests take their seats at outdoor tables for 212 people during the Green Feast benefit at The Ecology Center in San Juan Capistrano. STEVEN GEORGES, FOR THE REGISTER

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Guests enjoy the atmosphere at The Ecology Center in San Juan Capistrano as local chefs offer appetizers during the Green Feast benefit at the center. STEVEN GEORGES, FOR THE REGISTER

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Guests enjoy a good meal as 212 people are seated at outdoor tables for the Green Feast benefit at The Ecology Center in San Juan Capistrano. STEVEN GEORGES, FOR THE REGISTER

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Terri Edwards, her husband Benjamin Edwards, vice president of global outreach for Hurley International of Costa Mesa, and Evan Marks, founder and executive director of The Ecology Center, from left, all from San Clemente, attend the Green Feast benefit at The Ecology Center in San Juan Capistrano. STEVEN GEORGES, FOR THE REGISTER

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Scott Brandon of Santa Ana, chef at LinX restaurant in Orange, displays a tray of barbecue oysters with house made barbecue sauce, bacon marmalade and roasted garlic butter, served during the Green Feast benefit at The Ecology Center in San Juan Capistrano. STEVEN GEORGES, FOR THE REGISTER

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Guests sit down at outdoor tables as the sun sets for 212 people at the Green Feast benefit at The Ecology Center in San Juan Capistrano. STEVEN GEORGES, FOR THE REGISTER

Jeremy Black of San Clemente, founder of Sambazon, left, with his girlfriend Erin Schrode, founder of Teens Turning Green, currently living in New York City, during the Green Feast benefit at The Ecology Center in San Juan Capistrano.STEVEN GEORGES, FOR THE REGISTER

You couldn't get more farm-to-table than the banquet served to more than 200 guests at the Ecology Center's fifth annual Green Feast.

Foodies, environmentalists and gardeners strolled the grounds tasting and voting for their favorite appetizers in the “Eco App Off” while waiting for dinner. Winning chef Noah Blom of Arc Restaurant in Costa Mesa served coal-roasted pork and caviar-stuffed Yukon gold potatoes with crisp duck, topped with quail eggs. He'll be invited back as one of the main entree chefs next year.

The sun set behind the two long, communal tables as the four-course, 10-chef sit-down dinner was served. With 150 pounds of meat donated by Cook Pigs Ranch, diners enjoyed a main course of pork shoulder confit and Julian hard cider-braised pork belly by Rob Wilson of the Montageand Ryan Adams of Three Seventy Common.

“You're eating them to preserve them,” said Cook Pigs Ranch co-owner Krystina Cook, describing the rare pigs they raise in Julian. “They have a lot of fat, like pigs should, and are pasture raised. We have a completely sustainable, 15-acre farm; we live the concept of farm-to-table.”

The Ecology Center, a nonprofit educational operation in San Juan Capistrano, teaches ecology and sustainability on-site at its one-acre farm and historic Congdon Farmhouse (built in 1878) general store.

“This was a dirt lot five years ago,” said the center's founder and executive director, Evan Marks of San Clemente. “I wanted to create a place we could all share. I believe we can make a positive impact on the environment and our community.”

The nonprofit center teaches organic and sustainable farming and living in 10 schools in Orange and San Diego counties. “We grow all kinds of things here,” said Marks with a smile, “Especially fertile minds.”

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